A lazy Saturday afternoon lunch…
Today was one of the days where we actually woke up kind of early enough to have breakfast. But after some bagels and coffee Amit decided that he needed a late morning, early afternoon nap. So I decided that I would make some eggplant for lunch following the recipe that my Mom used to make at home.
I started making the eggplant and realized that I did not have a key ingredient, tomatoes. So I decided to improvise and make a different gravy. So instead of the onion tomato gravy that I was going to make for the eggplant, I decided to make a coconut onion gravy instead. And I am so glad I did not have tomatoes to make the original recipe; this one is just as good. It takes about 15-20 minutes to make the gravy and depending in how big a frying pan you have, about 5-10 minutes for each batch of eggplant slices. I had to fry the eggplant in about 4 batches so it took me about 30 minutes to be done with the frying, and the gravy was ready in the meanwhile. It takes close to 40-50 mins prepare the dish. It serves about 3 – 4 persons.
- 1 large eggplant
- 1 tsp oil
- 1/2 tsp cumin seeds
- 1/4 tsp red chili flakes
- 1 onion
- 2 tsp ginger garlic paste
- 1/2 cup thick coconut milk
- 1/2 cup thin coconut milk
- 1/2 cup chopped coriander leaves
- 1 tsp coriander powder
- salt to taste
For frying the eggplant
- 2 red chilli powder
- 2 tsp ginger powder
- 1 1/2 tsp dried mango powder (amchur)
- 1/4 tsp turmeric powder
- 1/4 tsp garam masala
- salt to taste
- 1/2 teaspoon cumin seeds
- Slice the eggplant into 1/4 inch thick slices.
- Mix the oil with the ingredients listed under ‘For frying the eggplant’. Brush the eggplant slices on both sides with the oil mixed in with the dried spices.
- Heat a pan and fry the slices on without any oil. The oil brushed on the slices to saute/fry it.
- While the slices are frying you start preparing the gravy.
- Heat some oil in a pan and add the cumin seeds and red chilli flakes.
- Once the cumin seeds are browned add the chopped onions and fry it till it is browned slightly.
- Next add the ginger garlic paste and cook till the raw smell of the ginger garlic paste is gone.
- Now add the coriander powder and fry till the dry spice is cooked.
- Next add the thin coconut milk and let it some to a simmer. Now add the chopped coriander leaves.
- Once the coriander leaves are thoroughly mixed, add the thick coconut milk and salt and bring to a simmer.
- Once the eggplant slices are all fried, transfer them to a baking dish.
- Now pour the gravy over the eggplant slices in the baking dish.
- Place the baking dish in the oven for about 10-20 minutes or till ready to serve.
Amit is my eggplant expert. He is the one who buys and makes eggplants for us at home. But today since he was taking a nap, I decided to make eggplant and he loved it. So it’s Amit certified!!! Hope you enjoy this dish as much as we did. Its definitely different from the usual recipes I have made with eggplant before. Thank you for reading this post and have a great rest of the weekend.